Bghaja Syrian Dish

Ingredients

• 12 cups (1200) grams flour
• 4 cups (800) ml warm water
• 1 tsp salt
• 3 tsp sugar
• 2 cups vegetable oil
• half a kilo meat
• half a kilo onions
• 1/2 tsp pepper
• 2 tsp sumac
• 1 cup parsley
• 100 grams white cheese
• 300 grams halloumi or Akkawi cheese
• 1 tbsp nigella seeds
• 400 grams cooked ashta
• 2 tbsp Arabic ghee
• 3 cups sugar
• 1 cup water
• 1 piece of lemon or a squeeze of lemon juice lemon or a squeeze of lemon juice

Instructions

1. In the dough bowl, combine the flour with the salt and sugar.
2. In the dough bowl, gradually add the warm water while kneading until the dough comes together.
3. In the dough bowl, add the vegetable oil and knead until the dough is smooth.
4. In an oiled bowl, leave the dough to rest at room temperature or in a warm place.
5. In a frying pan over high heat, cook the meat until it firms up and does not release its juices.
6. In the frying pan, add the onions to the meat, season with salt, chop the pepper, and add the sumac.
7. In the frying pan, add the ghee and pine nuts if using, then leave the filling to cool.
8. In a bowl, mix the parsley with the white cheese, halloumi or Akkawi cheese, and nigella seeds.
9. In a bowl, prepare the cooked ashta for the filling.
10. In an oiled baking tray, roll out the dough, brush it with oil, then fill it with the desired fillings.
11. In the baking tray, press the pieces on top of each other, then leave them to rest a second time.
12. In a pot, prepare the syrup from the sugar, water, and lemon, then leave it to cool.
13. In a hot oven, bake the Bghaja at high heat from below, reducing or turning off the top heat according to the oven's heat distribution.
14. In the baking tray, after baking, drizzle the Arabic ghee over the Bghaja.
15. Over the Bghaja, distribute the cold syrup if it is filled with ashta.
16. Over the Bghaja, sprinkle powdered sugar if needed for serving.